This fresh recipe is perfect for summer! Vietnamese chicken rice noodle rolls are full of healing ingredients and can be created in a flash, making them an easy lunchbox snack.

Ingredients

• 1 cup of chicken strips, thinly sliced
• 2 cups of organic seasonal vegetables i.e. cabbage, celery, carrot, shallots
• 12 rice-paper sheets
• 100g vermicelli noodles, cooked
• 12 large round rice-paper sheets
• 1 organic onion, thinly sliced
• 1 clove of organic garlic, diced finely
• 1 bunch of mint
• ½ cup hoisin sauce
• ½ cup tablespoon of organic crunchy peanut butter
• ½ cup of water
• ½ teaspoon of raw sugar or natural sweetener

1. To cook the noodles, put the dried vermicelli into boiling water for 3 – 5 minutes. Rinse in cold water and then drain through a collander.
2. To make the dipping sauce, place hoisin sauce, peanut butter, water and raw sugar in a bowl. Stir the mixture well, microwave for 1-2 minutes and then set aside.
3. Lightly stir-fry the organic seasonal vegetables. In a separate pan, cook the chicken strips for 3 – 5 minutes or until browned.
4. To make the rolls, dip one sheet of rice paper in hot water and submerge for 4-5 seconds. Then place the sheet on a plate or wet tea towel.
5. Place a chicken strip and mint leaf in the center of the rice paper sheet and top with some vermicelli noodles and a little of the stir-fry vegetables.
6. Then fold each side of the rice paper into the middle to form a firm roll.
7. Repeat steps 4 to 6 with the remaining rice-paper sheets and filling.
8. Serve immediately with peanut dipping sauce. Enjoy!

• Ensure you don’t overfill the rice paper rolls. Only use enough ingredients for 3 or 4 bites, maximum.
• Try to experiment with different combinations of vegetables, depending on the season.
• Not a meat-eater? No problem. You can easily substitute chicken for dried tofu skin or grilled mushroom.
• Don’t have time to buy round rice-paper sheets? Simply use lettuce leaves or nori sheets instead.